지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 충남대학교 농업과학연구소 Korean Journal of Agricultural Science Korean Journal of Agricultural Science Vol.45 No.4
- 발행연도
- 2018.12
- 수록면
- 779 - 787 (9page)
이용수
초록· 키워드
오류제보하기
The objective of this study was to investigate the structural and physicochemical properties of starch by barely cultivars. Hwanggeumchal had a moisture content and β-glucan content of 12.02 and 6.23%, respectively. Hyegang had higher protein contents than those of the other cultivars. As a result of observing the particle size of starch, Hwanggeumchal and Hyegang had smaller particles of starch compared with the other cultivars at 15.7 and 15.9 μm, respectively. The analysis results on the content of damaged starch showed that Dahan and Hyegang had a damaged starch content of 1.14 and 1.20%, whereas Boseokchal and Hwanggeumchal were 0.76 and 0.49% respectively, showing low waxy cultivars. As for the content of amylose, the results show that Dahan and Hyegang had an amylose content of 37.07 and 37.75%, and Boseokchal and Hwanggeumchal were at 11.22 and 37.75%, respectively. As for the degree of amylopectin polymerization, all four cultivars had the highest degree of polymerization (DP) content of 13 - 24 at more than 54%, whereas the DP content ≥ 37 was the lowest at less than 5.35%. The results for the soluble and resistant starch content show that the content of soluble starch ranged from 93.90 to 95.76%, and resistant starch was 0.17 - 0.40%. After analyzing the gelatinization properties of barley starch, the value of the setback was low in Hwanggeumchal and Hyegang; thus, it is considered that the aging process of those cultivars will be slower than that of the others.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Conclusion
References
참고문헌 (26)
참고문헌 신청
[보고서] - AOAC(Association of Official Analytical Communities) / 2000 / Official methods of analysis
[학술지(정기간행물)] - 백혜림 / 2014 / 국내 육종 고구마 전분의 이화학 호화 및 소화 특성 / 한국식품과학회지 46 (2) : 135 ~ 142
[학술지(정기간행물)] - Baik BK / 2008 / Barley for food : Characteristics, improvement, and renewed interest / Journal of Cereal Science 48 : 233 ~ 242
[학술지(정기간행물)] - 조동화 / 2017 / 발아현미의 이화학적 특성 및 취반 특성 / 한국작물학회지 62 (3) : 172 ~ 183
[학술지(정기간행물)] - Chung HJ / 2014 / Physicochemical properties of dry matter and isolated starch from potatoes grown in different locations in Canada / Food Research International 57 : 89 ~ 94
[학술지(정기간행물)] - 백혜림 / 2014 / 국내 육종 고구마 전분의 이화학 호화 및 소화 특성 / 한국식품과학회지 46 (2) : 135 ~ 142
[학술지(정기간행물)] - Baik BK / 2008 / Barley for food : Characteristics, improvement, and renewed interest / Journal of Cereal Science 48 : 233 ~ 242
[학술지(정기간행물)] - 조동화 / 2017 / 발아현미의 이화학적 특성 및 취반 특성 / 한국작물학회지 62 (3) : 172 ~ 183
[학술지(정기간행물)] - Chung HJ / 2014 / Physicochemical properties of dry matter and isolated starch from potatoes grown in different locations in Canada / Food Research International 57 : 89 ~ 94
함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
국내 보리 품종의 전분 관련 특성 평가
한국육종학회지
2019 .01
-
Physicochemical Characteristics with Different Particle Size and Cultivars of Barley Milling By-Products
한국식품영양과학회 학술대회발표집
2017 .10
-
Changes in Quality Characteristics of Barley depending on Cultivars and Germination Periods
한국식품영양과학회 학술대회발표집
2018 .10
-
보리의 품종 및 도정률에 따른 막걸리의 품질특성평가
Food Science and Preservation
2016 .08
-
Effects of Germination and Heat Treatment on Bioactive Compounds of Pigmented Barley Cultivars
한국식품영양과학회 학술대회발표집
2021 .10
-
Physicochemical Characteristics of Barley with Different Varieties and Degree of Milling
한국식품영양과학회 학술대회발표집
2015 .08
-
국내 겉보리 이용 엿기름의 효소역가 및 이화학적 특성
산업식품공학
2016 .01
-
Structural and Physicochemical Properties of Starches Isolated from Korean High Amylose Rice Cultivars
한국식품영양과학회 학술대회발표집
2015 .08
-
Physicochemical Characteristics of Three Varieties of Barley Grown in the Cultivated Area or the Cultivation Limit Area
한국식품영양과학회 학술대회발표집
2022 .10
-
Effect of Temperature on the Extraction of β-Glucan from Different Jeju Barley Varieties
한국식품과학회지
2016 .06
-
Correlation of saponarin content with biosynthesis-related gene expression in hulled and hulless barley (Hordeum vulgare L.) cultivars
Journal of Plant Biotechnology
2021 .01
-
갈변 현상이 적은 하얀 찰성 쌀보리 ‘백수정찰’
한국육종학회지
2023 .06
-
Physicochemical Characteristics of Starch in Sweet Potato Cultivars Grown in Korea
Preventive Nutrition and Food Science
2020 .06
-
Comparison of Quality Characteristics of Different Malt Sikhye made from Barley and Wheat Cultivars
한국식품영양과학회 학술대회발표집
2019 .10
-
안토시아닌 함량이 많은 검정 찰성 쌀보리 ‘흑보찰’
한국육종학회지
2021 .09
-
유색보리의 발아와 볶음처리 가공에 따른 이화학적 특성 및 항산화 기능성
한국식품영양과학회지
2023 .02
-
Physicochemical Characteristics and α-Glucosidase Inhibitory Activity of Korean Naked Barley (Hordium vulgare L.) Cultivar and Bran
한국식품영양과학회 학술대회발표집
2020 .10
-
Physicochemical properties of green banana starch isolated from Songkibab species cultivated in Korea
한국식품영양과학회 학술대회발표집
2021 .10
-
Effects of color barleys fermentation on physicochemical properties, antioxidant activities and adipocyte differentiation
한국식품영양과학회 학술대회발표집
2021 .10
-
Evaluation of barley to replace milk by-product in weaning pig’s diet
한국축산학회지
2019 .01
이 논문의 저자 정보
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2019-520-000313579